Chef Michael Tuohy of Grange - Sacramento, CA

Crispy Capay Organics Squash Blossoms, Horth Valley Chevre, Rosemary and Thyme, Nectarines and Mint, Fig Balsamic

Wild Copper River Alaskan Salmon Crudo, Meyer Lemon Oil, Shallots

House-Made Tagliatelle with Spring Mushrooms, Watanabe Farms Spring Torpedo Onions, Pancetta

Wolf Farm Pigeon Breast Rillettes, Anson Mills Farro, Riverdog Spinach, Rhubarb Jam

Wolf Farm Pigeon Breast Rillettes, Anson Mills Farro, Riverdog Spinach, Rhubarb Jam

Cheese Plate: Local Artisan Cheese from Mount Tam Cowgirl ; St. George Cheese from Matos Santa Rosa; Fog Lights Goat Cheese from Cyprus Grove; North Valley Farm Chevre from Cottonwood, CA; Point Reyes Blue from Marin County

sf_grange_michael tuohy

Fromage Blanc Cheese Cake, Semolina-Orange Cookie, and Rhubarb Ginger Jam

Valrhona Chocolate & Caramel Decadence with Peanut Butter Anglaise, Caramelized Peanuts, and Maldon

Chef Michael Tuohy in the kitchen